Spicy Scallop Salad With Black Beans and Mango

Name: Spicy Scallop Salad With Black Beans and Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans black beans, drained and rinsed; 2 medium mangoes, peeled and diced; 12 medium red onion, minced; 4 green onions, thinly sliced; 4 garlic cloves, minced; 1 ½ cups corn, fresh, cooked, kernels sliced off the cob; 1 lb bay scallops or 12 lb sea scallops; salt and pepper; 2 tablespoons butter; 12 ounces greens, field (or coarsely chopped romaine lettuce); 6 tablespoons extra virgin olive oil; 6 tablespoons red wine vinegar; 4 tablespoons lime juice, freshly squeezed; 1 -2 jalapeno pepper, coarsely chopped (remove ribs for less heat); 2 garlic cloves, halved; 1 teaspoon Dijon mustard; 14-½ teaspoon honey; fresh ground black pepper; 1 pinch ground cumin; 1 pinch sea salt; 3 tablespoons cilantro, fresh, minced

Servings: persons

2 (15 ounce) cans black beans, drained and rinsed
2 medium mangoes, peeled and diced
12 medium red onion, minced
4 green onions, thinly sliced
4 garlic cloves, minced
1 ½ cups corn, fresh, cooked, kernels sliced off the cob
1 lb bay scallops or 12 lb sea scallops
salt and pepper
2 tablespoons butter
12 ounces greens, field (or coarsely chopped romaine lettuce)
6 tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
4 tablespoons lime juice, freshly squeezed
1 -2 jalapeno pepper, coarsely chopped (remove ribs for less heat)
2 garlic cloves, halved
1 teaspoon Dijon mustard
14-½ teaspoon honey
fresh ground black pepper
1 pinch ground cumin
1 pinch sea salt
3 tablespoons cilantro, fresh, minced

1
Combine the black beans, mango, red onion, green onion, garlic, and corn.
2
Toss with Cilantro-Lime Vinaigrette (recipe follows).
3
Pat the scallops dry and season with salt and pepper.
4
Melt the butter over medium-high heat in a nonstick pan.
5
Add the scallops in batches to avoid overcrowding.
6
Cook, flipping once, until just cooked through, about 1 to 2 minutes per side.
7
Do Not Overcook!
8
On a large shallow platter, place the greens or lettuce.
9
Top with the bean mixture, then place scallops on top.
10
Garnish with additional minced cilantro, if desired.
11
For Dressing:.
12
Put evoo, red wine vinegar, lime juice, jalapeno peppers, garlic, dijon mustard, honey, black pepper, cumin, and sea salt into a blender, puree until smooth.
13
Stir in cilantro, taste and adjust seasoning as necessary.
14
If not using right away, shake before serving.

1953

kcal

Calories

Fat

417

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 (15 ounce) cans black beans, drained and rinsed, 2 medium mangoes, peeled and diced, 12 medium red onion, minced, 4 green onions, thinly sliced, and more.

Yes, Spicy Scallop Salad With Black Beans and Mango falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!